Holly T. Ashley

Oh did I type that outloud?


Holly’s Homemade Spaghetti Sauce

(Tomatoes aren’t ripe yet, but it’s always better if you can use fresh rather than canned… but for this recipe, I was in a pinch, so I improvised).


Saute a large, chopped, yellow or white onion

Chop a large yellow onion, salt and pepper and saute until soft.

Add garlic (I never tell anyone how much, I love the stuff so I add about 4-5 cloves), fresh herbs (oregano, parsley, you know, the Italian stuff) – and spices (freeze dried is fine)

cook until fragrant (about 3 min).


Add about 1/4-1/2 cup of dry white wine (chose one that you would drink) cook until


Sweet Basil – can’t kill the stuff and super easy to grow! 

reduced and liquid is almost totally absorbed.


Crushed tomatoes, diced tomatoes, tomato sauce, tomato paste

Dump in all your tomatoes and paste (1 large can of crushed tomatoes, 2 cans of diced, 1 can of paste, 1 can of sauce)

Stir, stir, stir and simmer, simmer, simmer – on low, covered, for as many hours as you can! The more simmering, the better the flavor. (Speaking of which, make sure you taste your food and add whatever is lacking).

I will cook hamburger and add it or make some meatballs as the day goes on, I shall decide – but for now – this will do 🙂

A few minutes before everyone gets home cook your spaghetti or noodles as per the instructions on the box – or  mix up a little flour and water in the food processor and make your own  –  Even better!!!

I freeze my left-over sauce in either a jar with a sealed lid or a freezer bag with an air-tight seal will work just fine.






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